1. Preheat the oven to 150°C.
2. Soak soy lecithin granules in milk and set aside.
   *Adding soy lecithin granule, gives the cake the ability to rise with softer and fluffier texture
3. Lightly grease the pan with some butter. Mix the flour and the baking powder
   together and sieve. Set aside.
4. Beat the butter and sugar until well combined or pale yellow in color, about 3
   minutes.
5. Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
6. Scrape down the sides for even mixing. Fold in the flour and mix well. Add in the milk mixture.
7. Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 50 mins. Use a cake tester to test doneness.
8. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into
   pieces and serve warm with Zenxin’s Organic Mulberry Jam.

Serve Butter Cake with:
We at ZENXIN love having them with organic mulberry jam made from our own farm grown mulberries. It’s absolutely delightful and delicious.